Soft, Sweet and Spongy Science 1

SOFT, SWEET AND SPONGY SCIENCE 1. Prepare: Make vegetarian Combine the icing sugar and corn starch to create a dusting mix. marshmallows in time Line the baking tin with cling wrap and with the sieve dust with some of the sugar and corn starch mix. for campfire season Dissolve the agar powder in 120 ml of water in a small saucepan and set aside. What youll need 2. Combine: Equipment: Mix the sugar corn syrup and remaining water in the medium saucepan and bring to a boil to make sugar syrup. Cook the mixture • 20 x 20 cm baking tin until it reaches 120°C on the candy thermometer and remove from heat. • Cling wrap Put the agar mixture on the heat bring to a boil and cook for one • Kitchen scale (or measuring cups) minute stirring constantly. • Measuring spoons Combine the egg whites xanthan gum cream of tartar and vanilla • Medium saucepan beating on medium speed until stiff (approximately 4 minutes). Slowly • Small saucepan pour the sugar syrup into the egg white mixture keeping your mixer on a medium speed. Increase the speed and continue to beat for 2 minutes. • Candy thermometer • Electric mixer (preferably stand) Add in the cooked agar mix and beat for an additional 12-15 minutes on high speed until the mixture is stiff and produces ribbons. • Palette knife or spatula • Sieve Pour the mixture into the prepared baking tin and smooth with a damp palette knife or spatula. Leave to set overnight at room temperature. • Sharp knife 3. Cut: Ingredients: Using a sieve dust a work surface with a thick layer of the dusting mix. • 250 g (1 ½ cups + 1 tbsp) icing sugar Take the marshmallow out of the baking tin using the cling wrap • 250 g (2 cups + 1 tbsp + 1 tsp) corn starch to lift and place it top down on the work surface. Remove the cling wrap and discard. • 2 tsp agar powder • 200 ml (3/4 cup + 1 tbsp) water Dip a sharp knife in hot water. Carefully trim the marshmallow slab removing uneven edges and then cut into squares. Roll squares in • 200 g (1 cup + 2 tsp) granulated sugar the dusting mix and leave to dry for 24 hours before eating. • 100 g (1/3 cup) corn syrup Store marshmallows in an airtight container at room temperature • 3 egg whites for up to 5 days. • 1 tsp xanthan gum Recipe adapted from The Happy Foodie. • 1/4 tsp cream of tartar • 2 tsp vanilla bean paste How does it work? • Hot water to heat knife Long ago people made marshmallows with ingredients from the marsh mallow plant. In most modern marshmallows gelatin replaces the thick gluey substance from the marsh mallow plant. Gelatin is derived from collagen found in the bones skin and connective tissue of animals and it has the ability to coagulate—or come together— when beaten. Dont eat animal products? Never fear! Agar derived from marine algae is a vegetarian-friendly gelatin substitute that forms a jelly when dissolved in water. When the jelly is beaten into the mixture air bubbles form and the agar coagulates around those bubbles stabilizing themso their walls dont collapse. These pockets of air make the marshmallows soft and spongy. The science of toasting marshmallows Marshmallows contain water and lots of sugar but theyre mostly air—making them a foam (a water-based solution with tiny bubbles dispersed throughout). In fact air makes more than half a marshmallows total volume! Over a campfire the air within the marshmallow expands. The heat also causes the water to evaporate which means it too expands. Thats what makes the marshmallow puff up. High temperatures also cause sugars to change composition—a chemical process called caramelization—creating a delicious crisp brown crust on the outside of the marshmallow. Sadly vegetarian marshmallows dont hold up very well when toasted over a campfire. They melt and collapse. But never fear! Line them up on a baking sheet and broil on low in the oven (or toaster over) until the tops turn golden brown. Watch carefully to make sure they dont burn! An agency of the Government of Ontario.

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